Carol Potter's Noodles With Peanut Sauce
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China
Known as a Chinese recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 2 ts Rice wine vinegar
- 8 oz Japanese buckwheat noodles, Thin
- 5 tb Black chinese tea, brewed
- 1 ts Chili oil
- 1/4 c Smooth peanut butter or Tahini
- 2 ts Sesame oil
- Water
- 2 Garlic cloves, minced
- 5 ts Soy sauce
- 2 ts Granulated sugar
- 1 Scallion, finely chopped
Contains
GlutenEggsPeanutsSesameSoySulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a large pot, boil noodles until tender (follow directions on package). Drain well, rinse with cold water, and set aside to cool. In a large bowl, mix peanut butter or tahini with tea. Add the soy sauce, chili oil, sesame oil, vinegar, sugar, and garlic to peanut butter mixture. Pour mixture over noodles and toss until well blended. Sprinkle with chopped scallions and serve at room temperature as an appetizer or side dish.
- M.CLIFT [MARE/RICK] at 23:20 EDT
Plating
Cookware for this recipe
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Large pot
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Colander